Get ready to transform your kitchen into a New Orleans culinary paradise with this mouthwatering Hot and Spicy Jambalaya that will make your taste buds dance! Imagine a one-pot wonder that combines tender chicken, succulent shrimp, and perfectly seasoned rice in a symphony of Creole flavors that'll transport you straight to the vibrant streets of Louisiana. Whether you're a spice lover or just craving a hearty meal that promises to impress, this jambalaya recipe is about to become your new go-to comfort food that's as exciting to cook as it is to devour.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Creole
Serves: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 pound chicken, diced
- 1 pound shrimp, peeled and deveined
- 1 can diced tomatoes
- 2 cups chicken broth
- 2 cups rice
- 1 tablespoon Cajun seasoning
- Salt and pepper to taste
Instructions
- Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Add chopped onions and bell peppers, sauté until vegetables become soft and slightly translucent, approximately 4-5 minutes.
- Stir in minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn.
- Add diced chicken to the pot, season with half of the Cajun seasoning, and cook until chicken is no longer pink and begins to brown, about 5-6 minutes.
- Pour in diced tomatoes with their juice and chicken broth, stirring to combine all ingredients thoroughly.
- Add rice and remaining Cajun seasoning, stirring to ensure rice is evenly distributed and coated with liquid.
- Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer for 18-20 minutes or until rice is tender.
- During the last 5 minutes of cooking, add peeled and deveined shrimp on top of the rice, allowing them to steam and cook through.
- Remove from heat and let the jambalaya rest, covered, for 5 minutes to allow flavors to meld and rice to absorb remaining moisture.
- Fluff rice with a fork, taste, and adjust seasoning with salt and pepper as needed.
- Serve hot directly from the pot, ensuring each serving contains a mix of chicken, shrimp, rice, and vegetables.
Tips
- Use a heavy-bottomed pot or Dutch oven to ensure even heat distribution and prevent burning.
- Don't rush the sautéing of vegetables - developing those initial flavors is key to a rich jambalaya.
- For extra depth, consider using andouille sausage alongside chicken for a more traditional Creole taste.
- Be precise with your liquid-to-rice ratio to achieve perfectly cooked, fluffy rice.
- Let the jambalaya rest after cooking to allow flavors to fully meld and rice to absorb remaining moisture.
- Adjust Cajun seasoning to your spice tolerance - you can always add more heat, but can't take it away.
- Fresh ingredients make a huge difference, so use the highest quality seafood and produce you can find.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 35g
Fat: 15g
Saturated Fat: g
Cholesterol: 220mg
